Copper Cow Kitchen Sink Cookies
In full holiday baking mode and have a little bit of every mix-in left over? Can't get enough of the sweet 'n' salty snacks? Just prefer your cookies with a little bit of everything? We've got you covered! These Kitchen Sink Cookies, inspired by Milk Bar's Compost Cookies®, are a delicious way to use a little of whatever is in your pantry - including the perfect sweet and salty secret weapon: Copper Cow Salted Caramel Coffee.
Copper Cow Kitchen Sink Cookies Ingredients
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 tbsp corn syrup, agave, honey, or maple syrup
- 2 eggs
- 1/2 tsp vanilla extract
- 1 3/4 cups flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp kosher salt
- 3/4 cup mini chocolate chips (or chop up any favorite chocolate you have on hand)
- 1/2 cup mini butterscotch chips
- 2 1/2 tsp Copper Cow Salted Caramel Ground Coffee
- 1 cup potato chips (or another favorite crunchy salty snack)
- 1 cup mini pretzels (or another favorite crunchy salty snack)
Instructions
Step 1
In a stand mixer with a paddle attachment, combine the butter, sugars, and corn syrup and cream together on medium-high for 2 to 3 minutes. Add the egg and vanilla, and beat for 10 more minutes.
Step 2
Reduce speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together - be careful not to overmix! Scrape down the sides of the bowl.
Step 3
Still on low speed, add the chocolate chips, butterscotch chips, and coffee and mix until incorporated - less than a minute. Carefully mix or fold in the chips and pretzels, taking care to avoid crushing them.
Step 4
Use a 6 oz. ice cream scoop (use smaller scoop for more, smaller cookies) to make balls of cookie dough and place on a parchment lined cookie sheet. Wrap the pan tightly in plastic wrap and refrigerate for 1 hr to 1 week.
Step 5
Heat the oven to 375°f. Arrange the chilled dough a minimum of 4 inches apart on parchment- or silicone baking mat-lined sheet pans. Bake for 18 minutes or until cookies have spread and very faintly browned on the edges but are still pale in the center.
Step 6
Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. Enjoy!